When purchased, the meat of the oxtail must be a deep red colour and the fat must be white. The thicker base is particularly fleshy and offers more flesh; the bones and fat must be taken into account when determining the quantity required and 250 to 275 g per person.
Preservation advice

Oxtail can be kept for 48 hours in the refrigerator and frozen in sections.
Oxtail
Piece

The oxtail is, as its name suggests, the caudal appendage of cattle. It consists of the bone surrounded by flesh. It is a gelatinous and very tasty meat that has recently reappeared on our tables after having been neglected for a long time.

Considered as a tripe product, it is a meat to be simmered which is particularly good with stews, stews or casseroles because its bone pleasantly perfumes these preparations. It is also used to make the famous English oxtail soup.

Anecdote: the oxtail soup so much appreciated by the English is a broth based on oxtail and vegetables, decorated with a brunoise, baked in the oven and perfumed with Sherry. This soup would have found its origins after the revocation of the Edict of Nantes, under Louis XIV. French Protestants who emigrated to England survived by preparing the oxtails that London butchers left on their hides.